Wine Pairing: What to Drink with Pizza

Editor's Note: Master Sommelier Evan Goldstein joins us again with wine recommendations for our favorite eats. Evan is the author of two fantastic wine books: Perfect Pairings and Daring Pairings.

[Photo: J. Kenji Lopez-Alt]

According to PMQ Magazine, as of September 2010, there were almost 65,000 pizzerias in the United States. Add to that a ton of people making pizza at home, and you've got a lot of pies. What's the best wine to serve on pizza night? That's depends.

Food for Thought

When you're picking wines for pizza, you need the answers to these questions:

Is the pizza sauced? With tomato? Or garlic oil? Cream or pesto-based sauce?

Think toppings. If there's meat, what type is it and how is it spiced? Are there vegetables to consider?

Once you have the answers to these questions, you can determine the pie's driving personality and select a wine around that dominant element. Tomato based sauces tend to be high in acidity. Pepperoni can be about heat or about salt, while basil (pesto or otherwise) adds an sweet herbal accent that needs to be accounted for in your selection. You don't need to worry too much about the crust when you're selecting a wine, unless it's popping with personality. (Stuffed-crust pizza, anyone?)

You'll want to lean into the tomato's acidity; a wine with bright fruit will bring out the tomatoes and the inherent sweetness of the cheese. While the 'red with red' can work here, don't overlook a clean white wine that simply frames the quality of these ingredients. A snappy Vernaccia redolent with sweet herbal flavors, green melon, and raw nuts would be great, or a Friulano with its citrus and mineral backbone (and hint of blond tobacco) to frame the clean simplicity of this pie and bring out the integrity of the ingredients.

From a red point of view, think legacied Italian grapes like Sangiovese (the grape of Chianti) with it's plum and cherry flavors, hints of flowers and coffee beans. Or go with Barbera, which is equally zesty, with dark fruit and deep color. Another option is something fun like Teroldego, a Northwestern Italian red treat that sings with zippy red cherry fruit, soft leafy notes, and bright acidity. And of course, Zinfandel is an easy option: enjoyable, slightly rustic, and always good with pizza!